Fruity lamb tagine

Fruity lamb tagine

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(131 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 4
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Healthy

Nutrition:

  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g lean diced lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, quartered lengthways and cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g dried apricot
  • 600ml chicken stock

To serve

  • 120g pack pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 large handfuls coriander, roughly chopped

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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Comments, questions and tips

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caroljefferson
19th Apr, 2013
I live in France, and lamb is expensive here so I use minced pork which is very reasonable as a substitute for beef and lamb, result was superb and enjoyed by husband and 2 picky teenagers!!
bonney-blythe
14th Apr, 2013
5.05
Superb. Mistakenly used apricots that were ready to eat and they disintegrated so next time i'll use proper dried ones. Would urge you to include the pomegranate and coriander - it really does enhance the dish
maryhills12
11th Feb, 2013
5.05
Gorgeous with Harissa couscous
foodiekat
5th Feb, 2013
5.05
We made this last week and it was absolutely fantastic. We put it in the slow cooker before going to work and the house smelt fantastic when we got in! One of the nicest recipes we've tried from this site, and so easy too. Definitely recommend.
lindsay990
16th Sep, 2013
Hi how long and on what setting did you do this in your slow cooker? Thanks
bsturge
3rd Feb, 2013
5.05
Delicious tagine. Quite easy to make. The pomegranate seeds make it really exotic.
colldoll
26th Jan, 2013
5.05
This is so easy to make and really delicious. Good with rice, couscous or potatoes.
adazmanx
20th Jan, 2013
5.05
This was lovely and easy to make and having made it for friends I was really pleased when they all said how much like a restaurant meal it was. I served it with some lemon flavoured rice and some home made flat breads.
jhammerton
17th Jan, 2013
5.05
Really tasty and so easy to make (I used chopped apricots as the supermarket had sold out of whole ones). I had never heard of ras-el-hanout before -- really lovely mix of spices. Will definitely make again.
calamity_janet
27th Dec, 2012
5.05
Easy to make, looks lovely with the pomegranate seeds and herbs, and tasted great - meat very tender after 1.5 hours. Will make again!

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